Heat 1 tablespoon oil in medium skillet over medium heat. Add tomato mixture and shredded chicken and bring to a boil. Reduce heat and simmer about 3 minutes or until slightly thickened.

Heat 1-inch oil in large deep sided skillet over medium-high heat. Fry each tortilla about 10 seconds to soften; drain on paper towels. Divide chicken mixture between tortillas, roll up and secure each with a toothpick.

Fry flautas in batches in same skillet about 2 minutes or until crisp, turning occasionally. Drain on paper towels.

Serve, if desired, with guacamole and drizzle with Mexican crema or sour cream.